We first tried fish tacos in San Diego around 2012, and we thought they were very unusual and unique. Now, fish tacos are everywhere. We’ve even eaten them at a restaurant on the ski mountain. For my first several attempts I tried cooking the fish with taco seasoning, either applied directly or mixed with the breading. It was not good. So the fish tacos we eat now have ordinary fish, coleslaw with vinegar dressing, tomatoes, and guacamole. The only thing with any taco-like spice is the guacamole. But wrap it all in a tortilla and suddenly it’s a taco. Sometimes we use corn tortillas, sometimes small flour tortillas. It’s a fun meal, and a different way to serve fish. I’m sure I’ll keep trying different variations, but this recipe makes a good starting point. And we like cilantro lime rice on the side.
Fish Tacos
Ingredients
- 5-7 fillets Tilapia, thawed
- 1/2 cup Fish fry mix Zatarans or Shore Lunch
- 3 tablespoons Olive oil for frying fish
- 3 chopped Roma tomatoes
- 10-12 corn tortillas
Guacamole:
- 2 avocados
- 1 tablespoon lime juice
- 1 teaspoon garlic salt
- 1/4 cup salsa
Coleslaw with vinegar:
- 1 bag shredded cabbage with carrots
- 1/4 cup vinegar
- 2 tablespoons olive oil
- 2 tablespoons sugar
- salt and pepper to taste
Instructions
- Mix the coleslaw dressing ingredients: vinegar, olive oil, sugar, salt and pepper.
- Put the coleslaw cabbage mix in a medium bowl. Pour the coleslaw dressing onto the cabbage and toss to coat. Set aside.
- Chop the tomatoes.
- Cut each fish fillet into four pieces. Add fish fry mix to a large ziploc bag.
- Heat the olive oil in a large skillet on medium high heat.
- Add 4 fish pieces to the ziploc bag with the fish fry mix. Seal the bag and shake to coat the fish pieces. Add the fish to the skillet, and repeat with the remaining fish. You may have to cook in multiple batches depending on the size of your skillet.
- When the fish reaches a golden brown, flip and continue cooking until the other side also turns golden brown. Remove from the heat.
- Meanwhile, make the guacamole. Cut the avacado in half without cutting through the pit. Scoop the avacado flesh into a bowl and mash with a fork. Add the other guacamole ingredients and stir to combine.
- To serve, start with a corn tortilla or small flour tortilla. Heap with fish, coleslaw, tomatoes, and guacamole. Serve with cilantro lime rice or pinto beans if desired.
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